Spicy Spaghetti with Chorizo

My inspiration for every dish comes from all sorts of places – an enticing, in-your-face billboard, a long overdue friendly request or an item nearing its shelf life that needs to be tackled. This time, it came from a vivid memory that hailed way back- from a restaurant I regularly visited in college. Conveniently located right in front of my dorm that served the most delicious spaghetti with chorizo topped with adulterated parmesan cheese straight from the plastic dispenser (how in the world can you beat that!). But according to my unrefined taste, it was the best. (It was also the cheapest on the menu my poor self could afford). To spend on every meal when I thought they magically sprung each time at home, always hot and fresh, was the price I paid for being away. Anyway, mindless what my friends were having, it was so good it grew on me.

And now I am revisiting that memory, recreating the dish and upgrading it. The chorizo, of course, remains as the star of the dish. But I am dressing it up with sun-dried tomatoes, homemade breadcrumbs and fresh basil leaves. The adulterated cheese gives way to freshly grated parmesan. And good news, the ‘spicy’ part can totally be left out.

The venue has changed and the girl finished college. She traveled to the other side of the continent, her culinary taste and skill tested, rehashed and refined. The hungry years inspired me for the better. Funny where inspirations can lead.

SUN-DRIED TOMATOES: Depending on the kind of sun-dried tomatoes you’re using, if they’re packed in oil, you’re good to go. If you’re buying the plain dried ones, you will have to soak them in warm water until soft.

BREADCRUMBS: Dry bread, not stale, makes for great breadcrumbs. Any kind of bread will work. Either crumble in your hands or use a food processor.

INSTRUCTIONS

Cook spaghetti in a pot of boiling water with salt, according to package instructions.

In a skillet, melt butter (or oil) in medium heat. Brown the breadcrumbs. Add a pinch of salt, pepper and dried herb for flavor. Set aside.

In the same skillet, on low-medium heat, add olive oil and chorizo and cook for a minute. Add garlic and cook for another minute, carefully not browning them. Add sun-dried tomatoes and pepper flakes (the amount may be adjusted according to your taste, of course). Add a pinch of salt and pepper.

Add the pasta water (may add a little more towards the end). Let it come to a quick boil, then turn off heat. Toss the pasta in the mixture. Add parmesan cheese, basil and breadcrumbs and mix well. Serve warm.

Spicy Spaghetti with Chorizo

Author: www.eatdrinkbinge.com

Ingredients

½ lb dried spaghetti

1/3 c extra virgin olive oil

¼ lb chorizo, about a cup diced

¼ cup sun-dried tomatoes, sliced

6 cloves garlic, sliced thinly

¼ tsp pepper flakes

1/3 cup pasta water

¼ cup grated parmesan, more if desired

A handful of basil leaves, chopped

For the breadcrumbs:

1 cup breadcrumbs, from any kind of dry (day-old) bread

1 Tbsp butter or oil

1/8 tsp dried oregano or rosemary

Salt & pepper

Instructions

Cook spaghetti in a pot of boiling water with salt, according to package instructions.

In a skillet, melt butter (or oil) in medium heat.

Brown the breadcrumbs.

Add a pinch of salt, pepper and dried herb for flavor. Set aside.

In the same skillet, on low-medium heat, add olive oil and chorizo and cook for a minute.

Add garlic and cook for another minute, carefully not browning them.

Add sun-dried tomatoes and pepper flakes (the amount may be adjusted according to your taste, of course).

Add a pinch of salt and pepper.

Add the pasta water (may add a little more towards the end).

Let it come to a quick boil, then turn off heat.

Toss the pasta in the mixture.

Add parmesan cheese, basil and breadcrumbs and mix well. Serve warm.

Notes

SUN-DRIED TOMATOES: Depending on the kind of sun-dried tomatoes you’re using, if they’re packed in oil, you’re good to go. If you’re buying the plain dried ones, you will have to soak them in warm water until soft.[br][br]BREADCRUMBS: Dry bread, not stale, makes for great breadcrumbs. Any kind of bread will work. Either crumble in your hands or use a food processor.